PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
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OSEI EDITH
[email protected]These cupcakes were the perfect fall treat! The pumpkin spice flavor was delicious, and the cream cheese frosting was a perfect complement. I will definitely be making these again.
Mojtaba abdi
[email protected]I had a little trouble getting the cupcakes to bake evenly, but they still turned out delicious. The pumpkin flavor was perfect, and the cheesecake filling was a delightful surprise.
Abod Yaser
[email protected]These cupcakes were delicious! The pumpkin cake was moist and flavorful, and the cheesecake filling was creamy and smooth. I will definitely be making these again.
Marlene Jacobo
[email protected]These cupcakes were a bit too dry for my taste. I would recommend adding more moisture to the batter next time, such as milk or yogurt.
Farhiyo Awaale
[email protected]I'm not a fan of pumpkin, but I really enjoyed these cupcakes. The pumpkin flavor was subtle and not overpowering, and the cream cheese frosting was perfectly sweet and creamy.
gaurab rb
[email protected]These cupcakes were very easy to make, and they turned out delicious. The pumpkin flavor was perfect, and the cream cheese frosting was a delightful addition.
Jordan Benge
[email protected]I made these cupcakes for a bake sale, and they were a huge hit! Everyone loved them. I will definitely be making them again.
Awande Mabunda
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the batter next time.
Hanna Mostafa
[email protected]I'm not a baker, but I was able to make these cupcakes without any problems. They turned out beautifully, and they tasted even better than they looked.
Ruth Lubinda
[email protected]These cupcakes were the perfect fall treat! The pumpkin spice flavor was delicious, and the cream cheese frosting was a perfect complement. I will definitely be making these again.
Ziad Muthana
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as moist as I would have liked. The cheesecake filling was also a bit too runny for my taste.
Sakib Babu
[email protected]These cupcakes were so easy to make! I love that I didn't have to make a separate cheesecake filling. The cupcakes turned out perfectly, and they were a big hit with my family.
Ahnesti Cowan
[email protected]I had a little trouble getting the cupcakes to bake evenly, but they still turned out delicious. The pumpkin flavor was perfect, and the cheesecake filling was a delightful surprise.
kedrick kabungo kabwe
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. The pumpkin cake was moist and flavorful, and the cheesecake filling was creamy and smooth.
Ogechukwu Okorie
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these cupcakes. The pumpkin flavor was subtle and not overpowering, and the cheesecake filling was perfectly sweet and creamy.
Miracle Parkinson
[email protected]I made these cupcakes for a Halloween party and they were a hit! Everyone loved them. The pumpkin flavor was perfect for fall, and the cheesecake filling was a delicious surprise.
J Ewalk
[email protected]These pumpkin cheesecake cupcakes were a delightful treat! The pumpkin cake was moist and flavorful, and the cheesecake filling was creamy and smooth. The cupcakes were also very easy to make, and they baked up perfectly.